Posts tagged ‘Tofu’

June 7, 2011

Sesame Tofu and Shrimp Soba Noodles

I almost feel like a broken record with that one. I dunno… I sort of get the impression that I’ve done a million different variations on this same subject. Asian inspired dishes including broccoli, tofu, shrimp and sesame.

Well, what can I say? To me, this is the perfect “quicky meal”, the perfect “let’s-eat-some-veggies-and-clean-up-the-fridge-a-little” dish. Or, the perfect “darn-I-have-no-idea-what-to-make-tonight-let’s-see what’s-in the-fridge-and-whip-something-up” dinner plan.

*No, that’s not a tentacle that grew on the side of the bowl… it’s a green onion who, apparently, decided to jump out… The shrimp must’ve said something scary to him!

AND, it appears that I tend to always have broccoli, bell peppers, tofu and ginger in my fridge… 😉 Oh well! But it doesn’t matter what’s in your fridge really. The beauty of this is that you can use whatever veggies you want or have. Everyone ALWAYS has something in their fridge to whip up some kind of an Asian inspired rice or noodle based stirfry resembling dish, now, don’t they? 😉

Bottom line is, you don’t really need to follow a recipe here. If you don’t have the exact vegetables that are in this recipe, don’t sweat it. Use what you have. You don’t like shrimp? No problem! Use chicken, or eggs, why not?. You don’t care for soba noodles? Use rice instead…

This is one dish where a little bit of this and a little bit of that will get the job done!

(Serves 1)

  • 80g soba noodles
  • 75g extra firm tofu, cut into ½” cubes
  • 6 tail on cooked shrimp (size 31-40)
  • 5 mushrooms, sliced
  • 1 cup broccoli florets
  • ¼ red bell pepper, sliced
  • 1 carrot, peeled and sliced
  • 2 bird’s eye chili peppers
  • 2 green onions, chopped (save some to garnish if you want)
  • 10g ginger, finely chopped
  • 1 tsp tamari sauce
  • A drizzle of sesame oil
  • Sesame seeds, to garnish


  1. Cook noodles per instruction on package. Throw in your broccoli when your noodles are 30 seconds away from being done, just to give it a quich blanch. Drain and set aside when done.
  2. Meanwhile, coat a large skillet with cooking spray and heat it over high heat. When it’s really hot throw in the tofu cubes and mushroom slices and turn the heat down to medium-high.  Cook from 5-10 minutes, until nice  and golden brown.
  3. Add shrimp and the rest of your vegetables and saute for a minute or two, then add tamari sauce, broccoli and noodles. Drizzle with sesame oil and toss quickly just to combine everything.
  4. Transfer to serving bowl (or plate!) and garnish with sesame seeds and green onions.

June 3, 2011

Wild Rice Vegetarian Stuffed Bell Peppers (and P90X it is!)

So I finally decided! P90X it is. This means there will be no running for me this summer and no half-marathon in the fall. I’d given myself until June 1st to decide and, since it doesn’t seem like the weather wants to improve much, well, I won’t mind spending the summer indoors as much.

After doing the program for a week, I realised that I lack big time in the strength and muscle mass department, so from that perspective, I get the feeling that I will gain a lot more by following P90X than I ever would by running.

Sure, running isn’t bad either, but it also comes with a lot of downsides, the most important of all being me not liking it. 😉 It’s hard to stick to something that you don’t really enjoy doing. I’m not saying that I will never ever run again, though. I didn’t hate it THAT much. In fact, there is a very good chance that I will be putting my shoes on and go for a little 5k here and there during the course of the summer. And who knows, maybe next year I will want to pick it up again and realise that goal of running a full marathon for my 40th year of existence.

I think what I like the most about P90X is that it is giving me a sense of not being alone. Since I first started this journey, I’ve always trained alone, and made my own programs. Now I finally have someone to think the programs for me, and I sort of have “virtual” training partners. Not that they’re going to mind if I don’t push the play button, heck, they’re not even going to know, but when I do push that button, they all come right to life in my basement. Plus, I don’t need to think about what music to put on, and which program to do… it’s all thought of for me. AND I have to stick with it, push myself, and push myself hard! For it IS a tough program. But I love it! LOVE IT!

The other good thing about it is that it has put me back on track. I had sort of lost sight of my initial goal, and I am still 5kg short of reaching it. 5kg! That’s nothing. I can and will do this! Then I can go back to maintenance mode. I had done that a little prematurely. 😉

BUT WHAT ABOUT THE FOOD ?!?, you may ask…

Does that mean I’m done cooking beautiful meals day after day? NO WAY! That does mean, however, that you will likely be seeing more light and low cal dishes such as the one I made tonight.

Hey, gotta keep those calories in check! 😀

(Serves 2)

  • 2 large bell peppers
  • 1 cup cooked wild rice
  • 150g extra-firm tofu, pressed and cut into ½″ cubes
  • 3 green onions, chopped
  • 6 mushrooms, sliced
  • 1 celery stalk, chopped
  • ½ tsp oregano
  • ¼ tsp salt
  • 1/8 tsp pepper
  • 1 tsp tamari sauce
  • 60g low fat Mozzarella cheese, grated


  1. Preheat oven to 375F
  2. Press your tofu to remove excess water. To do this, wrap it in paper towels and put some weight on it, such as a heavy skillet; leave it be while you prepare the rest of your ingredients, then cut it into ½″ cubes.
  3. Meanwhile, cut the bell peppers in half; carefully remove the interior while leaving the stem intact. Sprinkle with salt and pepper and place in a shallow baking dish.
  4. Coat a skillet with cooking spray and brown the mushrooms over medium heat. Add tofu cubes, oregano, salt, pepper, green onions and celery. Cook for a 2-3, until fragrant.
  5. Add rice, spinach and tamari sauce and stir to combine. Turn off the heat and stir gently until the spinach is wilted.
  6. Stuff bell peppers with rice mixture and sprinkle grated mozzarella on top.
  7. Bake in the oven for about 15 minutes, until the peppers start to soften up and the cheese turns golden brown.

May 26, 2011

Broccoli, Tofu and Almond Stirfry

Broccoli was on sale last week and I impulsively bought 3 bunches without having a clear plan as to what I was going to do with all that!

Luckily, my daughter spent the week-end at home and ate a whole bunch to herself (she loves broccoli!) but that still leaves me with 2 bunches that need to be utilized somehow. I hate wasting food. That is something I do not do. So I HAVE to think of ways to use this broccoli. Sure, I could make a soup, but I don’t really feel like eating cream of broccoli right now. I might not have a choice though, so don’t be surprised if you see that make an appearance on the menu next week! 😉

I also happened to have a block of extra firm tofu lying around… Broccoli goes well with tofu and almonds, so I decided to make some sort of an uncomplicated stirfry. There is not much to this recipe, really. It’s veggies, tofu, almonds and tamari sauce.  I didn’t want no fancy shmancy sweet and sour sauce in this one, I really wanted to taste the ingredients for what they truly are.

I have to say, mission accomplished!

This was super quick and easy to make and it tasted super great! What more could you ask for? Rice, maybe!

But you see, I was cooking for one and wanted to use up a good amount of that broccoli, so I decided not to have a side of rice, but you could very well serve this with a side of brown basmati rice, if you wanted to!

Great!  That brings me down to a bunch and a half… does anyone have any good recipe inspirations that would utilize A LOT of broccoli? 😉

(serves 1 as is or 2 with side of rice)

  • 225g broccoli florets
  • 150g extra-firm tofu, pressed and cut into 1″ cubes
  • 20g sliced almonds
  • ½ red bell pepper, sliced
  • 1 celery stalk, sliced diagonally
  • 2 green onions, sliced diagonally
  • 2 tsp tamari sauce
  • A drizzle of sesame oil


  1. Press your tofu to remove excess water. To do this, wrap it in paper towels and put some weight on it, such as a heavy skillet; leave it be while you prepare the rest of your ingredients, about 30 minutes, then cut it into 1″ cubes.
  2. Steam your broccoli over salted boiling water for a minute or two, just to get the cooking process going. Be careful not to overcook it. It still has to be very crunchy and a vibrant green color.
  3. Drizzle a little bit of olive oil in large skillet and heat over high heat. When it’s really hot throw in the tofu cubes and turn the heat down to medium-high.  Let it form a nice golden crust before you start flipping it. Cook your tofu from 5-10 minutes, until nice, crispy and golden on all sides.
  4. When tofu is done, add sliced almonds and saute them for a couple of minutes, until they start to brown. Remove tofu and almonds from pan and set aside.
  5. Throw in your vegetables and cook until fragrant, about 1-2 minutes. Add tamari sauce, sesame oil, tofu and almonds.
  6. Give that a good stir and serve as is or with cooked brown basmati rice.